Looking For The Culprit

It's been a few days now since the Pretzel attack reported in my previous post titled Sourdough Strikes Again. I'm now beginning to suspect that the bread that I consume daily many be blame. I've been continously troubled by GIT disturbances since that post. I felt particularly bad yesterday after my morning toast and spent most of the day in bed resting. I've refrained from eating bread since then and will continue to monitor the situation. I've also suspended my Creatine and Moringa Leaf supplements.

Here is a post from Instagram that I read this morning and it's quite timely:

For thousands of years bread was one of the most basic foods in human civilization. Archaeological evidence shows humans have been baking bread for at least 5,000 years, and probably much longer. Ancient cultures across the Middle East, Europe and Asia relied on simple ingredients: grain, water, salt and time.

Traditional bread was typically fermented slowly, often using natural sourdough cultures. The dough could ferment for 12, 24 or even 48 hours before baking. This slow process allowed natural bacteria and yeast to break down gluten and complex carbohydrates, making the bread easier to digest.

Modern industrial bread is very different.

Today most commercial bread is produced using extremely fast processes designed for mass production. Instead of long fermentation, many breads are made in just a couple of hours using commercial baker’s yeast, dough conditioners and other additives.

Some researchers believe this rapid fermentation may leave more difficult-to-digest compounds in the bread, including certain carbohydrates known as fructans, which can cause bloating and digestive discomfort in some people.

Others point to modern wheat varieties that were bred to contain higher gluten levels, making them better for industrial baking but potentially harder for some people to digest.

There is also debate about agricultural chemicals such as glyphosate, a herbicide sometimes used on crops. While some critics suggest it could contribute to digestive issues, scientists say the evidence linking it directly to gluten intolerance remains controversial.

What is clear is that bread itself has changed significantly in the last century. From slow-fermented sourdough baked in clay ovens to highly processed loaves produced in factories, the way bread is made today is very different from how humans ate it for thousands of years.

Some people who struggle with modern bread report that they tolerate traditional sourdough or long-fermented breads much better.

It raises an interesting question: is the problem really bread itself, or how we make it today?

The Mako bread here in BSD is sliced thinner the bread in Bintaro and might well contain different ingredients.

I asked Gemini the following question:

I developed an allergy (GIT disturbances) to sourdough bread in my mid-70s but was still able to eat normal bread. Lately, as I approach 77, I fear that I may have developed an allergy to normal bread. Is such a progression common and, if so, what type of bread might be suitable for me to consume (if any).

Here was the response:

Experiencing new and disruptive digestive issues is frustrating, especially when it affects a daily staple like bread. It is entirely valid to feel concerned about these sudden changes in how your body handles food.

Here is a breakdown of what is likely happening and the exact type of bread you should switch to.

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Understanding the Terminology: Allergy vs. Intolerance

First, it helps to gently clarify a medical distinction. True food allergies trigger an immune system response, typically causing symptoms like hives, swelling, or difficulty breathing.

When symptoms are strictly gastrointestinal (GIT disturbances like bloating, gas, or altered bowel habits), it is clinically classified as a food intolerance or sensitivity. This means the digestive system is having trouble breaking down specific compounds, rather than the immune system attacking a protein.

The Progression: Sourdough to Normal Bread

Developing new digestive sensitivities in your 70s is a very common part of aging. As the digestive system matures, the gut microbiome shifts, stomach acid production often decreases, and the body produces fewer digestive enzymes.

However, the specific progression from a sourdough-only intolerance to a general bread intolerance is scientifically unusual, though easily explained when breaking down the components:

• The Sourdough Reaction: Sourdough is fermented. While fermentation usually makes bread easier to digest by lowering gluten and carbohydrates, it also increases histamine levels. A reaction exclusively to sourdough is often a histamine intolerance or a sensitivity to the specific wild yeast and bacterial cultures used in the starter.

• The Normal Bread Reaction: Normal bread lacks the high histamine of sourdough but contains intact gluten, highly fermentable carbohydrates (FODMAPs), and commercial baker's yeast. If you are now reacting to normal bread, your digestive system is likely developing a broader sensitivity to one of these core ingredients, or potentially late-onset Celiac disease, which can surface at any stage of life.

Note: Because this progression involves new, persistent gastrointestinal symptoms, a consultation with a gastroenterologist is highly recommended to rule out underlying conditions like Celiac disease or bacterial overgrowth.

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The Recommended Bread

To completely bypass the most likely dietary triggers—histamines, gluten, wheat-based carbohydrates, and yeast—the most suitable replacement to consume right now is 100% gluten-free, yeast-free bread.

By eliminating both the fermented aspects of sourdough and the wheat/yeast aspects of normal bread, you remove the standard GIT irritants.

What to look for:

• Base Ingredients: Choose breads made from easily digestible flours like white rice flour, oat flour (certified gluten-free), or tapioca starch.

• Leavening Agents: Ensure the bread uses baking powder or baking soda instead of yeast or a sourdough starter.

• Format: Commercially, this often takes the form of gluten-free wraps, flatbreads, or specific "yeast-free" gluten-free loaves.

This specific combination gives your digestive tract a complete rest from the compounds most likely causing the disturbances.

Would you like me to provide a simple, three-ingredient recipe for a gluten-free, yeast-free flatbread that you can make at home in a few minutes?

Here is the recipe that was provided: 

Here is a simple, gentle, and quick recipe for a gluten-free, yeast-free flatbread.

This method uses boiling water to make the dough pliable and easy to handle without needing gluten or gums, keeping the ingredient list very short and easy on the digestive system.

3-Ingredient Gut-Friendly Flatbread

Ingredients

• 1 cup certified gluten-free flour (A simple 1-to-1 gluten-free baking blend or plain, fine white rice flour works best)

• 1/2 cup boiling water * 1 tablespoon olive oil * Optional: A pinch of salt for flavor

Instructions

1. Mix the dough: In a heat-proof bowl, combine the gluten-free flour and salt. Pour in the boiling water and the olive oil. Use a spoon to mix until a shaggy dough forms.

2. Knead briefly: Once the dough is cool enough to touch, use your hands to knead it gently in the bowl for about 1 to 2 minutes until it becomes a smooth ball.

3. Divide and roll: Divide the dough into 4 equal pieces. Roll each piece into a ball. Place a dough ball between two sheets of parchment paper and use a rolling pin (or a smooth glass) to roll it out into a thin, flat circle.

4. Cook the flatbread: Heat a skillet or frying pan over medium-high heat (do not add oil to the pan). Cook the flatbread for 1 to 2 minutes on the first side until you see small bubbles form and light brown spots underneath. Flip and cook for another 1 minute on the other side.

5. Keep them soft: As you finish cooking each flatbread, place it under a clean kitchen towel. The trapped steam will keep them soft and pliable.

These are best enjoyed fresh but can be kept in an airtight container in the fridge for a couple of days and briefly reheated in a pan before eating.

I'd prefer to simply buy the bread from a local source and Gemini recommends Ranch Market that I actually visited last night. However, I didn't see any unleavened bread there but I visit again tomorrow and have a closer look.